绿竹笋热泵脱水的影响因素分析及工艺参数优化

Analysis of the factors affecting hot pump dehydration of bamboo shoots and optimization of its technical parameters

采用热泵干燥装置探讨了绿竹笋脱水特性 .建立了置信水平 >99%、吻合性好的因素指标回归方程 .分析了杀酶时间、风温、风速及装料量等因素对脱水效率、能耗量、制品色泽、粗纤维及总糖质量分数等指标的影响 .以脱水效率最高、能耗量最低、制品粗纤维及总糖质量分数变化最小为目标函数 ,制品色泽优良为约束条件 ,优化出切分厚度为 (2 .5± 0 .5 ) mm的绿竹笋热泵脱水工艺方案 :杀酶时间 90 s、风温 65℃、风速 1.5 m·s-1、装料量 3.4 kg· m-2 .

Hot pump device for dehydration was used to detect dehydration characteristics of bamboo shoots. Regression equation of factor indices with more than 99% of the confidence level and ideal coincidence was established. Effects of the factors such as the duration for killing enzymes, air temperature, wind speed and loading level on the indices such as dehydration efficiency, energy consumption, product colour, crude fiber and mass fraction of total sugar were analyzed. Taking the highest dehydration efficiency, lowest energy consumption, and least change of product crude fiber and mass fraction of total sugar as objective functions and excellent product colour as restricting condition, the technical scheme of hot pump dehydration of bamboo shoots with (2.5±0.5) mm of cutting thickness was optimized, including 90 s of the duration for killing enzymes, 65 ℃ of air temperature, 1.5 m·s -1 of wind speed, and 3.4 kg·m -2 of loading level.